Mar 23, 2024
Routine - Food
Inspection Completed - No Further Action
03D-01-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked pork at 78° as per employee was cooked 2 hours ago.
02C-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked carnitas not date marked, as per employee from previous day. Corrected On-Site
14-01-5
Basic - Bowl or other container with no handle used to dispense food. Observed in flour container. Corrected On-Site